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1
Place your stock in a large measuring cup or bowl. Heat in the microwave for 3-4 minutes until warm.
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2
In a large deep skillet or medium Dutch oven, saute the onion in enough olive oil to coat the bottom of the pan. Once translucent, about 3-5 minutes, add garlic and saute for an additional minute. Add the rice and stir so it becomes coated in the oil and onion mixture. Cook for about 3 minutes to get the rice lightly toasted. Add the salt and the wine and cook, stirring, until nearly evaporated, about 1 minute. Return the heat to medium, and add 1/2 cup of stock, stirring occasionally until the rice has absorbed the liquid. Add the next 1/2 cup of stock and repeat the process.
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3
While the risotto is working slowly, you can turn the majority of your attention to the red pepper mixture. In a saucepan over medium heat, saute the onion and red pepper in enough olive oil to coat the pan. Cook until the vegetables have softened, about 6 minutes. Add the paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant. Season generously with salt, and carefully stir in the tomatoes. Simmer until some of the juices have evaporated, the sauce has thickened, and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning.
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4
Once the stock is almost gone, and the risotto has only a slight bite to it, add the red pepper mixture and any additional liquid if necessary. Stir to combine. When the risotto is at your desired texture and consistency, stir in the basil and 3/4 of the Parmesan, and take the pan off the heat.
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5
Taste for seasoning, and garnish with the additional Parmesan and some torn basil leaves.
